Overnight Breakfast Enchiladas

Two ham and cheese breakfast enchiladas on a blue plate with a fork.

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Overnight Breakfast Enchiladas

These Overnight Breakfast Enchiladas are stuffed with ham, cheese, bell pepper, and green onion, then baked in a creamy egg mixture until set. This easy, make-ahead breakfast is perfect for holidays, brunch, or feeding a hungry crowd.

Prep Time15

Cook Time45

Total Time1

Course: Breakfast

Cuisine: American, Mexican

Servings:

Calories: 424kcal

Author: Valerie Brunmeier

Ingredients

2 cups chopped fully-cooked ham about 10 to 12 ounces (½-inch pieces)
5 green onions thinly sliced, divided
½ cup diced red bell pepper
2 ½ cups shredded sharp cheddar cheese divided
8 (8-inch) flour tortillas (soft taco size)
5 large eggs
1 ¼ cups half-and-half
½ teaspoon all-purpose seasoning salt like Lawry's Seasoned Salt
½ teaspoon cumin
½ teaspoon garlic powder
1 tablespoon flour
salsa and sour cream for serving

Instructions

Coat a 9- x 13-inch baking dish with nonstick cooking spray.
In a medium bowl, combine the ham, about half of the green onions, bell pepper, and 1 cup cheese. Scoop a heaping ⅓ cup of the ham and cheese mixture onto each tortilla and roll them tightly. Place the filled tortillas seam side down in the prepared baking dish.
In a large bowl, whisk together the eggs, half-and-half, all-purpose seasoning, cumin, garlic powder, and flour, and pour the mixture evenly over the enchiladas, being sure to moisten the tops. Cover the dish with foil and refrigerate overnight. Cover and refrigerate the remaining green onions and cheese separately.
The next morning, remove the baking dish from the refrigerator and let it rest on the kitchen counter while you preheat the oven to 350 degrees F.
Bake, covered, for 35 minutes. Remove the foil and sprinkle remaining 1 ½ cups cheese over enchiladas. Bake for 8 to 10 more minutes or until the cheese is melted and the egg mixture is set.
Garnish with reserved green onions and serve with salsa and sour cream on the side.

Notes

Storage

Refrigerate: After baking, store any leftover enchiladas in an airtight container in the refrigerator. They’ll stay fresh for up to 3 days.
Freeze: If you have extra, these enchiladas freeze well. Let them cool completely, then wrap the individual portions tightly in plastic wrap and store them in a freezer-safe zippered bag or container. They’ll keep for up to 3 months.
Reheating: To reheat, thaw overnight in the fridge if frozen. You can reheat them in the oven at 350 degrees F for about 20 minutes, or microwave individual servings for a quicker option. If reheating from frozen, increase the time by about 10 to 15 minutes.

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